Japanese Cucumber Salad
Light, crisp, and refreshing Japanese Cucumber Salad made with thinly sliced cucumbers, rice vinegar, soy sauce, sesame oil, and toasted sesame seeds. This quick side dish is perfect with rice bowls, grilled meats, sushi, noodles, or weeknight dinners.
Ingredients
- * 4 Japanese cucumbers or Persian cucumbers thinly sliced
- * 1 teaspoon salt
- * 3 tablespoons rice vinegar
- * 1 tablespoon soy sauce
- * 1 tablespoon granulated sugar
- * 1 teaspoon sesame oil
- * 1 tablespoon toasted sesame seeds
- * 1 green onion thinly sliced
- * 1/4 teaspoon red pepper flakes optional
Instructions
- Wash the cucumbers, trim the ends, and slice them into very thin rounds.
- Place the cucumber slices in a bowl and sprinkle with salt. Toss gently to coat.
- Let the cucumbers sit for 10 minutes to release excess moisture.
- Drain the liquid from the bowl, then gently squeeze the cucumbers or pat them dry with a paper towel.
- In a small bowl, whisk together rice vinegar, soy sauce, sugar, sesame oil, and red pepper flakes if using.
- Add the cucumbers to the dressing and toss until evenly coated.
- Sprinkle with toasted sesame seeds and sliced green onion.
- Chill for 5 minutes before serving, or serve immediately for the crispiest texture.
Notes
* For the best texture, use Japanese cucumbers, Persian cucumbers, or English cucumbers.
* If using regular cucumbers, peel thick skin and remove large seeds before slicing.
* Do not skip the salting step because it prevents the salad from becoming watery.
* Add a little grated ginger for extra freshness.
* For a sweeter dressing, add an extra 1/2 teaspoon sugar.
* For a spicier version, add chili oil or extra red pepper flakes.
* Store leftovers in an airtight container in the refrigerator for up to 2 days.
* This salad is best served cold and should not be reheated.
* Freezing is not recommended because cucumbers lose their crisp texture after thawing.
* You can make the dressing ahead and store it separately for up to 3 days. ## Nutrition Nutrition information is estimated per serving. * Calories: 45
* Protein: 1g
* Carbohydrates: 8g
* Fat: 2g
* Saturated Fat: 0g
* Fiber: 1g
* Sugar: 5g
* Sodium: 640mg
* If using regular cucumbers, peel thick skin and remove large seeds before slicing.
* Do not skip the salting step because it prevents the salad from becoming watery.
* Add a little grated ginger for extra freshness.
* For a sweeter dressing, add an extra 1/2 teaspoon sugar.
* For a spicier version, add chili oil or extra red pepper flakes.
* Store leftovers in an airtight container in the refrigerator for up to 2 days.
* This salad is best served cold and should not be reheated.
* Freezing is not recommended because cucumbers lose their crisp texture after thawing.
* You can make the dressing ahead and store it separately for up to 3 days. ## Nutrition Nutrition information is estimated per serving. * Calories: 45
* Protein: 1g
* Carbohydrates: 8g
* Fat: 2g
* Saturated Fat: 0g
* Fiber: 1g
* Sugar: 5g
* Sodium: 640mg